Eggplant Parmesan

I originally published this recipe on my first blog. You can find that post, along with a bit about my health journey, HERE. I didn’t like the BlogSpot platform so I moved over to Word Press a couple of months ago. So, I’m reposting this recipe over on the official website now as I mentioned on Instagram making this over the weekend. While this recipe calls for baking the eggplant, I fried them in palm shortening instead. Not as healthy, but oh so yummy! If you want to go strict Paleo or you also are on a Whole 30/ 21-day Sugar Detox cleanse, this recipe can be easily modified by removing the Parmesan from the breading and skipping the mozzarella. That’s what I did this weekend for me and it was still amazing! Make sure you use a high quality marinara or make your own. It makes all the difference!

1. Heat olive oil in large saucepan on medium-high heat.
2. Saute onions and garlic in oil till browned and tender. Add red wine and reduce for 3 minutes.
3. Add rest of ingredients to pan. Simmer on low heat for 4 hours or until desired consistency. Add water, 1/2 cup at a time, if sauce becomes too thick.
4. If you like a smoother sauce, you can use an immersion blender to smooth it out. I, however, enjoy a chunkier marinara. You could also add diced eggplant or meat of your choice.